Locations:
Uptown: 5004 Prytania St.
New Orleans, LA 70115
Warehouse District: 641 Tchoupitoulas St.
New Orleans, LA 70130
Inspired by London, Rooted in New Orleans
Richard and Danielle Sutton’s appreciation for cheese first started when they moved to London and began working in a local cheese shop. From there, the love for cheesemaking grew and they knew they wanted to bring it to New Orleans, where they first met at Tulane University.
In 2006, they opened St. James Cheese Company New Orleans, a name dedicated to the London neighborhood known for the iconic Paxton & Whitfield cheese shop and the very spot where the Suttons first learned the business. “There’s so much love and effort and care that goes into artisan cheese making,” says Sutton. “Our mission has been all about how can we do right by the cheesemaker and how can we present their cheese in the best possible way to our customers.”
Over the years, St. James has grown not only into a local cheese shop but a popular place to eat and dine and learn about cheesemaking with informative classes. “Being a standalone cheese shop is tough even in the best circumstances,” says Sutton. “We felt that we needed to be a shop that had to look for as many avenues as we could to sell cheese. We’re always looking for ways to leverage different kinds of sales ideas to keep our cheese turning over fast enough so we can offer as big a selection as we can.”
The Store
St. James Cheese Company New Orleans has two locations. Its Uptown spot can be found at 5004 Prytania Street while its Warehouse District outpost is located at 641 Tchoupitoulas Street. Uptown’s interior is intimate and homey while the Warehouse District is more industrial and modern. Both locations have a large cheese counter featuring cheeses from all over the globe along with a grocery marketplace that carries specialty food items and curated gifts.
Top-Selling Cheeses
This cow’s milk cheese comes from Northern Holland and it’s very popular with customers of the shop thanks to its robust flavor and unique texture. “It has this beautiful, crumbly, crunchy kind of quality that has people dive into it,” says Sutton “And just can’t get enough of it.”
Made in Switzerland, this cow’s milk cheese is aged 14 months to reach perfection. It’s an “elegant cheese” with a mix of “caramel, salt, and grass” notes that can sometimes come with hints of floral all producing “really satisfying flavors,” says Sutton.
This cow’s milk cheese has been made in Nottinghamshire since 1913 and still going strong today. “We sell lots of this one,” says Sutton. “And it is one of my personal favorites.” Lovers of blue cheese will appreciate the “complexity of the flavor” with “strong, savory, and meaty notes” along with its “rich and creamy” texture that crumbles right in your mouth.
Also Look For
There is a vast food menu of salads, sandwiches, and charcuterie boards offered at both locations. Customers can enjoy a spacious indoor dining area in the Warehouse District and an airy courtyard when dining al fresco in Uptown.